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Maple-Glazed Chicken Wings
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2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 Tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 to 2 teaspoon crushed red pepper flakes
Cut chicken wings into three sections; discard wing tip section. In a large reseal able plastic bag, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield 6-8 servings
These wings have been a hit with family and friends. Use them for hors d'oeuvres for parties or showers, or appetizers. Use your favorite Wood as flavor enhancer.
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2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame seeds toasted
1/2 teaspoon ground ginger
4 boneless chicken breasts
2 green onions with tops cut into thin strips
In small bowl, combine the first four ingredients; set aside. Pound chicken breasts to 1/2-inch thickness. Grill over medium heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions. Yield: 4 servings.
This tempting chicken is a wonderful summer main dish since it's quick and light. Use your favorite wood as flavor enhancer.
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Grilled Lime Chicken |
1/4 cup soy sauce
3 tablespoons vegetable oil
2 tablespoon water
1 tablespoon dried minced onion
1 tablespoon sesame seeds
1 1/2 teaspoons sugar
2 garlic cloves, minced
teaspoons ground ginger
teaspoon salt
1/8 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 4 pounds0, cut up
In a large reseal able plastic bag, combine the first ten ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate overnight. Drain and discard marinade from chicken. Grill chicken skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade. Yield: 4- 6 servings
The marinade makes a savory statement in this grilled chicken recipe. Use your favorite wood as flavor enhancer.
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8 boneless skinless chicken breast
cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh dill, divided
teaspoon pepper
Pound chicken breasts to flatten. Combine lime juice, oil, onions, garlic, 2 tablespoons dill and pepper in a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 2-4 hours. Drain and discard marinade. Grill chicken, uncovered, over medium heart for 12-15 minutes or until tender and juices run clear. Turn after 6 minutes. Sprinkle with remaining dill before serving. Yield 8 servings.
This easy recipe has a wonderful marinade with lime juice, garlic and dill that makes the chicken tangy and tasty. Use your favorite wood as flavor enhancer.
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